This little tapenade is so easy that you’ll never bother buying it again. In fact, so much of the ingredients are store cupboard standbys that you can whip it up at short notice with virtually no effort at all..
EQUIPMENT:
- Food processor
INGREDIENTS:
- 1 large tin of pitted black olives in brine (all the supermarkets have them) rinsed and drained
- 5-6 sundried tomatoes in oil, drained and chopped
- 3-4 anchovy fillets (optional)
- 2 tablespoons of capers from a jar – rinsed and dried
- 1 teaspoon of Dijon mustard
- 1 teaspoon of lemon juice
- 2 tablespoons of olive oil, or the oil from the sundried tomatoes
- 1 garlic clove, grated
- Freshly ground black pepper
- Handful of fresh basil
METHOD: (honestly, easiest-ever..)
- Dump everything into the food processor and blitz until everything has come together but is not too finely processed. I think it’s nice to have a little texture left, but of course: your kitchen; your rules
- A really good way of checking if it’s ok is to spread some onto a piece of melba toast or a crostini and try it!
- Empty it into a nice bowl, cover it with cling-film until you’re ready to serve, and prepare for compliments!
NOTES:
- It keeps, well covered, in the fridge for several days. Give it a stir before serving.
- I tend to serve it with either warm toasted sourdough, toasted pitta bread or crudités.
- Try it with these homemade crostini https://eatingforireland.com/recipe/crostinibruschetta/
- And don’t forget that you can use it later on , mixed with some breadcrumbs, as a topping for some oven-baked cod or a chicken breast.
I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx